.

@s_alsowat @nsh_med So proud of u🤍

الحمد لله أتممت فترة التدريب في إدارة خدمات التغذية والحميات الخاصة بمستشفى النور التخصصي تجربة ثرية وأشهراً مليئة بالتعلم وتطبيق المعايير العلمية لسلامة وجودة الغذاء والرقابة الصحية، و كل الشكر للقائمين على الإدارة فخورة بهذه المحطة ومتطلعة بكل شغف للخطوة القادمة 🤍

Each experience provided valuable insight into quality systems highlighting how they are adapted based on different operational needs.

Last year, I volunteered seasonally at a catering center and this year I am training at Al-Noor Hospital, I’m really interested in understanding the differences between quality systems and how they are applied in each setting

Under the guidance of Dr. Sarah Alkholy, I obtained the BICSL-S license. An enriching experience in infection prevention and control, covering hand hygiene, PPE, transmission-based precautions, and safe healthcare environments Grateful for her outstanding mentorship and support

To reduce the risk discard potatoes with visible greening or sprouting and store them in a cool dark place to prevent toxin formation

Potatoes may develop green patches or sprouts due to increased levels of solanine a natural toxin High solanine can cause bitterness, nausea, and even food poisoning

Did you know? Nearly 60% of foodborne illnesses result from improper temperature control. Keeping food out of the Danger Zone (5°C–60°C) is essential to prevent rapid bacterial growth such as Salmonella and E. coli.